Can’t help myself to share this simple and highly nutrient Japanese meal to you all. My today’s lunch: Tonpei-yaki, takoyaki balls, and a small bowl of blueberries. It is super handle and quick to cook. Let’s see what’s tonpei-yaki is.
Tonpei-yaki (豚平焼き) is a very popular Japanese dish served in izakayas and family restaurants. It’s like a omelette that filled with vegetable such as shredded cabbage and pork slices, served with okonomiyaki sauce, and Japanese mayonnaise. For those of you who are familiar with omu-raisu and okonomiyaki, tonpei-yaki is very similar to them.
For myself, I prefer using bean sprouts and sliced pork, topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes, and powdered green nori. Served as main dishes or with a bowl of rice, a perfect combination for an easy Japanese style meal. For meatless readers, you can replace the pork to other vegetables like shredded green onion, or even mochi!!!
Ingredients: (Serve 1)
- 2 Large eggs
- 1 tbsp Milk
- 120g Bean sprouts
- 2 Pork slices
- Salt & Pepper
- Japanese mayonnaise
- Okonomiyaki sauce
- Bonite flakes
- Powdered nori
- Add the bean sprouts in a non-stick pan, fry for couple minutes or until it is wilt.
- Add the sliced pork and seasoning with salt and pepper.
- Meanwhile, beaten the eggs with a tablespoon of milk in a bowl.
- Shape and spread evenly the pork slices and bean sprouts on the pan. Pour the beaten eggs into the pan. The egg mixture should completely fill the bottom of the pan.
- Fold the tonpei-yaki to half (the other edge of the pan) when the bottom of the egg mixture is settle. Grill for 30 seconds, then flip and grill the other side of the tonpei-yaki.
- Transfer the tonpei-yaki on a plate and topped with okonomiyaki sauce, mayonnaise, bonite flakes, and powdered green nori. Enjoy.